Open AccessPreliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish
Author(s) -
C.A. Kumolu-Joh,
Prince Emeka Ndimele,
O. A. Ayorinde,
T.I. Ojikutu
Publication year - 2015
Publication title -
american journal of food technology
Language(s) - English
Resource type - Journals
eISSN - 1557-458X
pISSN - 1557-4571
DOI - 10.3923/ajft.2015.78.84
Subject(s) - shelf life , food science , fish <actinopterygii> , smoked fish , fishery , chemistry , traditional medicine , biology , medicine
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